Step 1

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the directions on the package.

Step 2

Meanwhile, heat the olive oil in a large, deep pan and melt the butter in it.

Step 3

Add the chicken, season with a bit of salt and freshly ground black pepper and cook for 5-6 minutes over medium heat until slightly golden.

Step 4

Add the onion and mushrooms and continue to cook for another 3-4 minutes until the mushrooms are cooked through and reduced in size.

Step 5

Stir in the garlic, red chili flakes, dried basil and dried oregano and cook for another minute.

Step 6

Next, add the tomato paste and crushed tomatoes. Bring the sauce to a simmer and let it bubble for 5 minutes.

Step 7

Stir in the baby spinach and simmer for 1 more minute, then transfer the cooked pasta to the pan and toss it well.

Step 8

Stir in the grated Parmesan, season to taste and serve with some extra grated Parmesan on top if you like.